Name: Creamy Coconut Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 cup canned chickpeas (131g); 200g extra-firm tofu; 2 cups fresh spinach; 1/3 cup light coconut milk; 1/2 cup diced tomatoes; 1 small yellow onion; 2 cloves garlic; 1 tsp fresh ginger; 1 tbsp curry powder; 1/2 tsp ground cumin; Salt and pepper to taste

Creamy Coconut Chickpea and Spinach Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea and Spinach Curry

A velvety, fragrant curry bursting with tender chickpeas, cubes of extra-firm tofu, and vibrant spinach simmered in a light coconut and tomato sauce, perfectly spiced with curry and cumin for a comforting yet protein-packed meal.

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NUTRITION

Protein

34.3g

Fat

22.2g

Carbs

61.9g

SERVINGS

1 serving

INGREDIENTS

0.8 cup canned chickpeas (131g)

200g extra-firm tofu

2 cups fresh spinach

1/3 cup light coconut milk

1/2 cup diced tomatoes

1 small yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tbsp curry powder

1/2 tsp ground cumin

Salt and pepper to taste

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PREPARATION

1
Drain and rinse the canned chickpeas. Cut the tofu into small cubes.
2
Finely chop the small yellow onion, mince the garlic, and grate the fresh ginger.
3
Heat a non-stick pan over medium heat. Add the onion and sauté until softened, then add garlic and ginger, cooking until fragrant.
4
Stir in the curry powder and ground cumin, coating the onions and garlic for about a minute.
5
Add the chickpeas and tofu to the pan, stirring to combine with the spices.
6
Pour in the diced tomatoes and light coconut milk. Bring the mixture to a simmer and let it cook for 5-7 minutes to blend the flavors.
7
Fold in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.
8
Serve hot, enjoying this creamy curry as a warming dinner option.